Brazilian Cheese Puffs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon salt
10 oz. tapioca flour (2 cups)
2 large eggs
1 1/2 cups grated Parmesan cheese
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Place the milk, oil, and salt in a medium saucepan and bring to a gentle boil over medium heat, stirring occasionally. Remove from heat as soon as you see big bubbles coming through the milk.
Add the tapioca flour and stir with a wooden spoon until well combined. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Beat the dough for a few minutes at medium speed until it smooths out and has cooled down. With the mixer on medium speed, add the eggs into the dough one at a time, waiting until the first egg is fully incorporated before adding the second. Scrape down the sides of the bowl. Beat in the cheese until it forms a very sticky dough. Scoop the dough with a small ice cream scoop, spacing them 2-inches apart (12 per baking sheet). Dip your scoop in water between scoops to prevent sticking.